Flavor distribution

Flavor distribution poor Discoloration due to tannins Flavor loss and degradation on storage... 

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

Margarine and butter contain fat plus water and water-soluble ingredients, eg, salt and milk soHds that impart flavor and color to the product. Generally these products are distributed at refrigerated temperatures to retain their quaHty. Greaseproof packaging, such as polyethylene-coated paperboard, aluminum foil/paper, parchment paper wraps, and polypropylene tubs, is used for butter and margarine (see Dairy substitutes). 

Gandy. In confections (1% lecithin) made with oil or fat, lecithin emulsifies and distributes fat ia caramels, nut britties, nougats, etc it also prevents fat separation and gteasiaess. It has a fixative action for flavors (35) (see Flavors and spices). Also, lecithin is an emulsifier and conditioning agent for chewing gum base. 

Biological characterization includes toxicological studies, dose relationships, routes of adininistration, identification of side effects, and absorption, distribution, metaboHsm, and excretion patterns. If the results are stiU acceptable, product formulation and dosage form are developed. The product should be pleasing to the patient and thus may contain flavoring and colorants. 

Fermentation. The term fermentation arose from the misconception that black tea production is a microbial process (73). The conversion of green leaf to black tea was recognized as an oxidative process initiated by tea—enzyme catalysis circa 1901 (74). The process, which starts at the onset of maceration, is allowed to continue under ambient conditions. Leaf temperature is maintained at less than 25—30°C as lower (15—25°C) temperatures improve flavor (75). Temperature control and air diffusion are faciUtated by distributing macerated leaf in layers 5—8 cm deep on the factory floor, but more often on racked trays in a fermentation room maintained at a high rh and at the lowest feasible temperature. Depending on the nature of the leaf, the maceration techniques, the ambient temperature, and the style of tea desired, the fermentation time can vary from 45 min to 3 h. More highly controlled systems depend on the timed conveyance of macerated leaf on mesh belts for forced-air circulation. If the system is enclosed, humidity and temperature control are improved (76). 

Spray Drying Detailed descriptions of spray dispersion dryers, together with apphcation, design, and cost information, are given in Sec. 17. Product quality is determined by a number of properties such as particle form, size, flavor, color, and heat stability. Particle size and size distribution, of course, are of greatest interest from the point of view of size enlargement. 

B. Weber, B. Maas and A. Mosandl, Stereoisomeric flavor compounds. 72. Stereoisomeric distribution of some cliiral sulfur containing trace components of yellow passion fruits , ]. Agric. Food Chem. 43 2438-2441 (1995). 

The distribution of oxygen heterocyclic compounds differs in Robusta and Arabica roasted coffees some concentration values are given in Table 9.39 Roasted Robusta contains relatively high proportions of furfuryl alcohol and the caramel flavored maltol (Figure 7) in comparison with roasted Arabica.39... 

The biogenic amines are the preferred substrates of MAO. The enzyme comes in two flavors, MAO-A and MAO-B, both of which, like FMO, rely on the redox properties of FAD for their oxidative machinery. The two isoforms share a sequence homology of approximately 70% (81) and are found in the outer mitochondrial membrane, but they differ in substrate selectivity and tissue distribution. In mammalian tissues MAO-A is located primarily in the placenta, gut, and liver, while MAO-B is predominant in the brain, liver, and platelets. MAO-A is selective for serotonin and norepinephrine and is selectively inhibited by the mechanism-based inhibitor clorgyline (82). MAO-B is selective for /1-phcncthylaminc and tryptamine, and it is selectively inhibited by the mechanism-based inhibitors, deprenyl and pargyline (82) (Fig. 4.32). Recently, both MAO-A (83) and MAO-B (84) were structurally characterized by x-ray crystallography. 

Soy Protein Concentrates. Both non-functional (low or no solubility) and functional (good solubility, emulsification capacity, and dispersibility) soy protein concentrates (70% protein, dry basis) are commercially available for use in meat products (2-4, 6, j), 15) Normally, a highly functional product with no harsh or bitter flavors is desirable. When used to replace lean meat, non-hydrated concentrate can be used at levels up to 6-7% in finished nonspecific emulsion meats Higher replacement levels or formulas with specific cost/nutrition requirements may use soy protein concentrate with a judicious amount of textured soy protein (6). Excellent yields, cost savings, texture, flavor and nutrient profiles are possible. However, most soy protein concentrates lack sufficient solubility or sufficiently low viscosities to be used in brines for absorption or injection into whole muscle tissue. When legal standards for protein content exist (13), more concentrate must be used to achieve legal minimums. Brine viscosities increase and uniform distribution of brine components throughout the specific whole muscle piece is restricted. Finished product appearance and flavor are easily compromised. Thus, use of soy protein concentrates in whole muscle applications is limited. 

Ravid U, Enantiomeric distribution of oxygenated monoterpenes in some Mentha essential oils, Perfum Flavor 23(4) 25-30, 1998. 

The importance of the Mediterranean diet led to increased research activity on olive oils, which mainly focused, among other issnes, on phenolic substances becanse of their biological activities and of the fact that virgin olive oils are the only vegetable oils that contain them, while tocopherols are widely distributed in such foods. Phenolic substances are responsible for the typical taste of olive oils, characterized by fruity, bitter, and pungent flavors. 

Figure 6. Multivariate factor analysis of beef showing the " distribution" of experimental treatments, volatile chemical attributes, chemical protein elements and flavor attributes in beef samples during postmortem aging. Insert represents the data redrawn with the graphical origin depicted as the fulcrum of a balance beam.

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